Soak those chickpeas overnight with the bicarb then cook for 60-90 mins in boiling water, drain.

Top and tail the lemon, then ‘peel’ with a knife to remove the white pith and skin, remove seeds, then roughy chop. Mix the parsley, spring onions and lemon in a large bowl (which the chickpeas will go in).

In a separate smaller bowl, mix the oil, cumin, salt and pepper.

Once the chickpeas are cooked mix with the lemon mix, then mix in the oil mix. Serve warm.